Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad mixed with cranberries, apples, pecans and Parmesan cheese. It’s a delicious Fall salad that feeds a large group.
I’m excited to serve this at Thanksgiving this year.
Two years ago, I fell in love with roasted brussels sprouts. I became convinced that it’s the best way to eat brussels sprouts. I’ve been making various roasted brussels sprouts dishes ever since and made my Ranch Roasted Brussels Sprouts last year for Thanksgiving.
This year, I discovered brussels sprouts salad and it has become my new favorite way to eat brussles sprouts. I was skeptical at first because I thought the brussels sprouts would be too bitter eaten raw. But they are shaved down into thin slices and then mixed with an easy vinaigrette which helps to soften and remove some of the bitterness.
The cheese adds some savoriness. The pecans and apples add crunch and sweetness. I couldn’t stop eating this. And of course, the biggest hurdle was to see if Mr. K would eat this and he absolutely loved it. I had a feeling he would because he loves vinaigrette.
It’s such an easy, stress-free salad to put together.
More Side Dish Ideas
Shaved Brussels Sprouts Salad
Ingredients
- 1 lb brussels sprouts, thoroughly washed, ends removed
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 1 medium apple, I recommend honeycrisp, sliced into thin sticks
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
Instructions
- To make dressing, add olive oil, vinegar, honey, mustard into a bowl and whisk. Taste and add salt and pepper as needed.
- To shave Brussels sprouts, either carefully slice thinly cross-wise with a sharp knife or a mandoline slicer. I prefer using a knife. Add sliced brussels sprouts to a large bowl. Drizzle with dressing. Toss sprouts thoroughly with dressing until they are evenly coated. Let sprouts sit for about 15 minutes to allow them to absorb the dressing and soften.
- Add in cheese, apples, pecans, and cranberries. Toss until everything is mixed and all ingredients are coated with dressing. Serve right away or store in fridge before serving.
Hi Kirbie:
Just wanted to follow-up on my experience. Brussel sprouts were a theme throughout this week being served by 4 different people (myself included) 4 different ways. Your recipe was the clear winner!
Best,
sundae
oh wow!! that’s so wonderful to hear. thank you for letting me know!
Hi Kirbie, I just made this and it was easy and delicious! I used apple cider vinegar and salted macadamia nuts since I had those. I did not add the cheese, but I willl do that next time just for me. Everyone loved the salad! In the spirit of Thanksgiving, thank you for sharing fun, healthy, and easy recipes. Keep up the good work!
Hi Jen! Thank you for leaving such a nice comment! I’m so glad everyone enjoyed this salad. I can see it being delicious with apple cider vinegar and macadamia nuts! Thank you so much for reading and I hope you continue to follow along.